Recipe

Sourdough Crackers

Total time30 min
Active time15 min
2 trays

Ingredients

  • 100 g flaxseed
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 100 g sesame seeds
  • 50 g rolled oats
  • 100 g oil
  • 200 g water
  • 6 g salt
  • 100 g rye flour, or a gluten-free flour
  • 200 g sourdough, discard works well

Method

Tap a step when it is done.

  1. Stir all the ingredients together.

  2. Spread the mixture thinly on baking paper.

  3. Score it lightly with a pizza cutter, so the crispbread is easy to break apart after baking.

  4. Bake at 170°C for 10 to 15 minutes, until golden and crisp.

A great way to use leftover sourdough. We can also recommend the sourdough crispbread from Foodgeek, another sourdough and food nerd.

Questions and answers

How long should I bake it if I bake all the dough on one tray?

The dough gets thicker on one tray, so it needs longer. Bake at 170°C and check after 20 minutes. The crispbread is done when it is golden and crisp all the way to the middle. If the edges get too dark before the middle is crisp, break off the edges and keep baking the middle.

What we use

Kornby Mølle Rye Flour BIO 4,0kg Kornby Mølle Rye Flour BIO 4,0kg 115.00 DKK
MyWeight KD-8000 (Digital Scale w/ Bakers Percent) MyWeight KD-8000 (Digital Scale w/ Bakers Percent) 599.00 DKK

Crisp, seedy crackers with sourdough, and one of the best ways to use your leftover starter.

We can also highly recommend the sourdough crispbread from another sourdough and food nerd, Foodgeek. His site has a story about the history of crispbread and a different recipe with oats.

1 comment

    • Lone H.
    • March 22, 2026 at 1:12 pm

    Hej. Hvor lang bagetid anbefaler I, hvis man kun laver en plade knækbrød af hele dejen?
    Mvh Lone

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